6. AMERICAN PALE ALES
6B. American Amber Ale
Aroma: Often a mild to strong hop aroma from dry hopping or late kettle additions of American hop varieties. Some caramel aroma common. Esters vary from low to high. Diacetyl medium- high to none.
Appearance: Light copper to light brown.
Flavor: Moderate to high hop flavor from American hop varieties. Malt/bitterness balance can be on either side of even and is more likely to be on the malt side, but usually not too far from center. Caramel flavor is moderate to strong. Diacetyl medium- high to none.
Mouthfeel: Body is medium to medium-full. Carbonation typically moderate.
Overall Impression: Caramel usually balances the bitterness.
History: Called West Coast amber ales by some authors, this sub- category was spun-off from the American pale ale style.
Comments: In the past, this category used to be part of American pale ale. American amber ales differ from American pale ales not only by being darker in color, but also in having more caramel flavor and usually being balanced more evenly even between malt and bitterness.
Ingredients: Pale ale malt, typically American two-row. Medium to dark crystal malts. American hops, such as Cascade, Centennial, Brewer's Gold, Columbus and Willamette, but others may also be used. Water can vary in sulfate and carbonate content.
| Vital Statistics: | OG: 1.045-1.056 |
| IBUs: 20-40 | FG: 1.010-1.015 |
| SRM: 11-18 | ABV: 4.5-5.7% |
Commercial Examples: Big Time Atlas Amber, Bell's Amber, Mendocino Red Tail Ale, Rhino Chaser's American Amber Ale, St. Rogue Red Ale, North Coast Red Seal Ale.
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